Julia Child Always Thanked the Cooks

When she and Jacques Pepin released their book in 1999, the release party was at Le Cirque. I was part of that team that cooked for the banquet. It was a lunch and I’ll never forget how she stopped to take time to thank the cooks – she insisted that we all come out into the room and there was a round applause, and then she personally thanked each and every one of us by shaking our hands. Her personality was larger than life and it’s the only time I’ve ever been star stuck in my entire life. I grew up watching her on PBS, and one of the first cookbooks I bought was Mastering the Art of French Cooking when I was 10 years old; to meet and cook for her was such an honor.

About Manuel Trevino

Treviño received his culinary degree from The New England Culinary Institute in Montpelier, Vermont. He has worked in some of New York City’s most esteemed kitchens, initially getting his start at Sirio Maccioni’s legendary Le Cirque, then moving to Mario Batali’s Babbo, and next to serve as Executive Chef of B.R. Guest Restaurant Group’s Dos Caminos. Treviño also opened Travertine in Nolita at Executive Chef and in 2010, he joined forces with TAO/Strategic Group (TAO, Marquee) to open their first dining concept, LAVO New York. He now helms the kitchen at TAO/Strategic Group’s Marble Lane at Dream Downtown. He was also recently featured as a contestant on the fourth season of Bravo TV’s Emmy award-winning “Top Chef.”

Probably because the baking instructions are usually on the pastry package. Mine has one for empty and one for filled. I can't wait to try this recipe. Cheese and mushrooms are a favorite combo. I wonder if the crisped sage leaves would keep if I made them a few days ahead and placed in a sealed container?

Thanks for a glimpse into a large family. I has 2 sisters and brother, but they were grown and moved out when I came along. My parents rule was stocking before breakfast, and tree after breakfast when often my oldest sister and her family would come to open presents under the tree. And my grandparents stayed with us over holidays.

I followed the recipe with the exception of adding chopped garlic to the ricotta ecause I just love garlic. I also switched from 375 regular bake to a 300 degree convection bake for the last 10 min to help some of the liquid evaporate. My crust was perfect all the way through! Also: pro tip: use full fat Greek yogurt! It's the closest to sour cream in f